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Trout and Ginger Salad

19 JULY 2012

Dish type: Fish

Fresh griddled trout and smoked trout are delicious on their own. Put them together, add a ginger dressing and you have a sensational first course or light main course that is easy to prepare.  

Serves 4  

Ingredients

15ml/1 tbsp olive oil
115g/4oz trout fillet, skinned
grated rind and juice of 1⁄2 lime
1 yellow (bell) pepper, finely chopped
1 red (bell) pepper, finely chopped
1 small bunch fresh coriander (cilantro), chopped
115g/4oz rocket (arugula)
115g/4oz smoked trout ground black pepper  

For the dressing

15ml/1 tbsp sesame oil
75ml/5 tbsp white wine vinegar
5ml/1 tsp soy sauce
2.5cm/1in piece fresh root ginger, peeled and grated  

Method

1.  Heat a griddle pan, brush it with the oil, then fry the trout fillet for 5–8 minutes, until it is just cooked. Lift the fillet out of the pan and place it in a shallow bowl. Flake the trout into bitesize pieces, sprinkle the lime rind and juice over and set aside.  

2.  Make the dressing by mixing the sesame oil, vinegar, soy sauce and grated root ginger in a small jug (pitcher). Whisk thoroughly until the dressing is well combined.  

3.  Place the chopped yellow and red peppers, coriander and rocket in a large bowl and toss to combine. Transfer the salad to a serving dish.  

4.  Using kitchen scissors, cut the smoked trout into bitesize pieces. Arrange the smoked trout and griddled trout fillet on the salad. Sprinkle with black pepper. Whisk the ginger dressing again and drizzle it over the salad before serving.  

Cook’s tip: Peppery flavours go well with trout, so the rocket is an excellent choice. Buy wild rocket if possible as it has a more interesting taste. Alternatively, use watercress or even a red-leaved lettuce. This dish can easily be prepared in advance, but don’t pour the dressing over the salad until the last minute.

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